Shukto

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, gather all your ingredients and tools: kadhai/wok, chopping board, knife, measuring spoons, and cups. Wash and dry the bhindi, then trim its ends and cut into 2.5 cm pieces. Peel the raw banana and sweet potato, then cut them into 2.5 cm batons. Peel the fibrous skin off the drumstick and cut it into 5 cm pieces. Grate the ginger or make a paste, measuring out 1 tbsp.

2. 02

   Heat Oil and Temper Spices

   Place your kadhai/wok on the stove and turn the flame to medium. Add 3 tbsp of mustard oil to the kadhai. Heat the oil until it just begins to smoke lightly, which takes about 2-3 minutes. Once the oil is hot, carefully add 1 tsp of panch phoron. Let it splutter for about 15-20 seconds until you smell the spices, and they turn a shade darker.

3. 03

   Sauté Drumstick and Raw Banana

   Immediately add the cut drumstick and raw banana pieces to the kadhai. Stir well with a spoon to coat them in the oil and spices. Sauté these vegetables on medium flame for 3-4 minutes, stirring occasionally, until they start to look slightly softened on the edges.

4. 04

   Add Sweet Potato and Bhindi

   Now, add the cut sweet potato and bhindi pieces to the kadhai. Stir everything together gently to mix. Continue to sauté on medium flame for another 3 minutes, stirring every minute or so, until all the vegetables are well combined and lightly coated with oil.

5. 05

   Introduce Ginger and Seasoning

   Add 1 tbsp of grated ginger or ginger paste to the vegetables in the kadhai. Stir it in thoroughly for about 1 minute until you can smell the fragrant ginger. Then, add 1.5 tsp of salt and 1/2 tsp of sugar. Mix everything well to ensure the seasoning is evenly distributed.

6. 06

   Add Water and Simmer

   Pour 1/2 cup (120ml) of water into the kadhai. Give it a good stir. Reduce the flame to low-medium. Cover the kadhai with a lid and let the vegetables simmer for 8-10 minutes. This will help the harder vegetables start to cook and soften.

7. 07

   Check Tenderness

   After 8-10 minutes, carefully remove the lid. Check the tenderness of the drumstick and raw banana by gently pressing a piece with your spoon or fork; it should be somewhat soft but not fully cooked. If they are still very hard, cover and simmer for another 2-3 minutes.

8. 08

   Pour Milk and Finish Cooking

   Once the vegetables are partially tender, pour in 1.5 cups (360ml) of full-fat milk. Stir gently to combine. Increase the flame to medium-low. Bring the mixture to a gentle simmer, but do not let it boil vigorously, as milk can curdle. Continue to cook uncovered for another 5-7 minutes, stirring occasionally, until all the vegetables are completely tender and the gravy has thickened slightly. The gravy should be creamy and coating the vegetables.

9. 09

   Final Check and Serve

   Taste a small piece of each vegetable to ensure they are fully cooked and tender. Adjust salt if needed. The Shukto should have a slightly sweet, slightly bitter, and creamy taste. Turn off the flame. Serve your beginner-proof Shukto hot with steamed rice.